香菇-大球盖菇复合饼干研制及其品质特性分析

钟昕怡; 陈紫麟; 骆勇; 汪高玮; 王周利; 赵子丹; 李鸣雷

doi:10.12187/2024.06.004

香菇-大球盖菇复合饼干研制及其品质特性分析

钟昕怡 ¹ ,
陈紫麟 ¹ ,
骆勇 ¹ ,
汪高玮 ¹ ,
王周利 ^{1

,

,} ,
赵子丹 ² ,
李鸣雷 ³

1. 西北农林科技大学食品科学与工程学院, 陕西杨凌 712100;
2. 宁夏农林科学院农产品质量标准与检测技术研究所, 宁夏银川 750002;
3. 西北农林科技大学水土保持科学与工程学院, 陕西杨凌 712100

作者简介: 钟昕怡(2000—),女,四川省攀枝花市人,西北农林科技大学硕士研究生,主要研究方向为农产品加工与食品质量安全检测控制。E-mail:xinyzhong@163.com;

通讯作者: 王周利,wzl1014@nwsuaf.edu.cn

基金项目: 宁夏农林科学院对外科技合作专项项目(DW-X-2022001-05)
宁夏回族自治区自然科学基金项目(2021AACO3279)
中图分类号: TS255.36

Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits

1. College of Food Science and Technology, Northwest A&F University, Yangling 712100, China;
2. Institute of Agricultural Quality Standards and Testing Technology, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, China;
3. College of Soil and Water Conservation Science and Engineering, Northwest A&F University, Yangling 712100, China

Corresponding author: WANG Zhouli, wzl1014@nwsuaf.edu.cn

Received Date: 2024-01-05
Accepted Date: 2024-08-07
Available Online: 2024-12-15
CLC number: TS255.36

摘要: 以低筋面粉和香菇-大球盖菇粉为主要原料制作香菇-大球盖菇复合饼干,以感官评分为指标进行单因素试验和Box-Behnken响应面试验确定最佳工艺配方,并研究该复合饼干的品质特性。结果表明:香菇-大球盖菇复合饼干的最佳工艺配方为香菇-大球盖菇粉添加量9.4 g/100 g,低筋面粉添加量90.6 g/100 g,在此基础上,黄油添加量32.5 g,白砂糖添加量30.6 g,水添加量22.5 g,食盐添加量0.8 g,小苏打添加量0.6 g,按此配方制作的香菇-大球盖菇复合饼干的感官评分为89.8分,菇味浓郁、口感酥脆,水分和碱度分别为2.82%和0.22 g/100 g(以Na₂CO₃计);香菇-大球盖菇粉的添加对复合饼干的质构特性无显著不良影响,但使其色泽偏暗;香菇-大球盖菇复合饼干的蛋白质、总膳食纤维和总酚含量分别为5.64 g/100 g、1.57 g/100 g和1.76 mg/g,均高于对照组,且抗氧化性能显著提升(P＜0.05)。
- 香菇 /
- 大球盖菇 /
- 饼干 /
- 工艺配方 /
- 品质特性
Abstract: Lentinus edodes-Stropharia rugosoannulata composite biscuits were produced with low-gluten flour and L.edodes-S.rugosoannulata powder as the main raw materials. The single factor test and Box-Behnken response surface test were carried out to determine the optimal process formula with sensory score as the index, and the quality characteristics of the composite biscuits were investigated. The results showed that the optimum formula of L.edodes-S.rugosoannulata composite biscuits was 9.4 g/100 g mushroom powder, 90.6 g/100 glow gluten flour, on this basis, 32.5 g butter, 30.6 g white sugar, 22.5 g water, 0.8 g salt and 0.6 g baking soda. The sensory score of composite biscuits optimized according to this formula reached 89.8 points, with rich mushroom flavor and crisp taste. The moisture and alkalinity were 2.82 % and 0.22 g/100 g (calculated as Na₂CO₃), respectively. The incorporation of L.edodes-S.rugosoannulata powder did not have a significant adverse impact on the textural properties of the composite biscuits. However, it resulted in a darker color of the composite biscuits. The contents of protein, dietary fiber and total phenol were 5.64 g/100 g, 1.57 g/100 g and 1.76 mg/g, respectively, which were higher than those of the control group, and the antioxidant capacity was significantly improved (P<0.05).
- Lentinus edodes /
- Stropharia rugosoannulata /
- biscuit /
- process formula /
- quality characteristic
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沈阳化工大学材料科学与工程学院沈阳 110142

香菇-大球盖菇复合饼干研制及其品质特性分析

作者简介: 钟昕怡(2000—),女,四川省攀枝花市人,西北农林科技大学硕士研究生,主要研究方向为农产品加工与食品质量安全检测控制。E-mail:xinyzhong@163.com;

通讯作者: 王周利,wzl1014@nwsuaf.edu.cn

Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits

Corresponding author: WANG Zhouli, wzl1014@nwsuaf.edu.cn

计量

通讯作者: 陈斌, bchen63@163.com

香菇-大球盖菇复合饼干研制及其品质特性分析

作者简介:钟昕怡(2000—),女,四川省攀枝花市人,西北农林科技大学硕士研究生,主要研究方向为农产品加工与食品质量安全检测控制。E-mail:xinyzhong@163.com

通讯作者: 王周利, wzl1014@nwsuaf.edu.cn

English Abstract

Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits

Corresponding author: WANG Zhouli, wzl1014@nwsuaf.edu.cn

目录

香菇-大球盖菇复合饼干研制及其品质特性分析

作者简介: 钟昕怡(2000—),女,四川省攀枝花市人,西北农林科技大学硕士研究生,主要研究方向为农产品加工与食品质量安全检测控制。E-mail:xinyzhong@163.com;

通讯作者: 王周利,wzl1014@nwsuaf.edu.cn

Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits

Corresponding author: WANG Zhouli, wzl1014@nwsuaf.edu.cn

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

香菇-大球盖菇复合饼干研制及其品质特性分析

作者简介:钟昕怡(2000—),女,四川省攀枝花市人,西北农林科技大学硕士研究生,主要研究方向为农产品加工与食品质量安全检测控制。E-mail:xinyzhong@163.com

通讯作者: 王周利, wzl1014@nwsuaf.edu.cn

English Abstract

Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits

Corresponding author: WANG Zhouli, wzl1014@nwsuaf.edu.cn

目录